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bdsdnfam

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Smoked my first Flat Brisket Sunday.  Brined it Saturday in a store bought brine mix.  Put it on at 10am at 275.  By 4:00pm it was in the 190 range but still a little tough (toothpick test).  Took it off and foiled it with a cup of water.  By 5:30pm it was as tender as butter.  Took it in, let it set for an hour and then proceeded to slice and eat.  WOW!  All I can say is that it was awesome!!
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